Frozen Blueberry Yogurt Clusters (Dairy-free)

These super simple Frozen Blueberry Yogurt Clusters are naturally gluten-free and dairy-free but can also easily be made with a dairy-based yogurt if you can tolerate dairy. 

Although in Canada we are now on the cusp of Fall and all of the fall spices and pumpkin spice lattes are starting to make their way onto menus, I am still enjoying the last bit of summer weather and that includes enjoying these Frozen Blueberry Yogurt Clusters!

They are so quick to make and take almost zero effort and once they’re in the freezer, it’s so nice to have something quick on hand that I can grab for a quick sweet treat after a meal. 

Just 3 Ingredients

  • Blueberries

  • Coconut Yogurt – I like to use Kefirkult or Yoggu as they have simple ingredient lists without any added thickeners

  • Maple Syrup

Easily Customizable

I also love that these Frozen Blueberry Yogurt Clusters are so easily customizable. You can also freeze these as one layer on a sheet of parchment on top of a cutting board and break the pieces up once it has been frozen to enjoy as yogurt bark.

It is easy to adjust the level of sweetness as well by adding more or less maple syrup and there are a lot of fun add-ins that you can mix in. Such as:

  • Drizzle some melted chocolate on top

  • Drizzle or swirl in some almond butter

  • Sub in chopped banana, raspberries or strawberries instead


Ingredients

  • 1/3 cup Unsweetened Coconut Yogurt (I used Yoggu Brand)

  • 1 tsp Maple Syrup (to taste)

  • 1 cup Blueberries


  1. Line a baking sheet with parchment paper and mix the yogurt and maple syrup together. Taste and adjust by adding more maple syrup if you prefer it sweeter. Add the blueberries and gently toss to coat.

  2. Drop spoonfuls or clusters onto the lined baking sheet. Alternatively, Spread the yogurt mixture evenly onto the lined baking sheet.

  3. Freeze for at least four hours or overnight. Enjoy!


Leftovers: keep frozen in an airtight container or freezer bag for up to one month.
More Protein: if you can tolerate dairy, use Greek yogurt instead for additional protein.
Additional Toppings: drizzle chocolate chips or melted chocolate or nut butter on top of the mixture once its been placed on the baking sheet.
No Blueberries: use other berries or chopped banana instead.

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Healthier Homemade Pumpkin Spice Latte (Dairy-Free)

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Tahini Chocolate Chunk Cookies with Orange Zest (Gluten-Free, Naturally Sweetened)